Creamy Chicken Pasta

I originally developed this recipe a few years ago when I was trying to use up leftover chicken & ham from Christmas.  I always make this with chicken but I only include the ham if I have some that needs using up.  I often use store bought almond milk but when I made this last week I had no dairy free milk, so I quickly whizzed up some almonds and blended it with water to make a quick version of almond milk.  I was rushing so much that I forgot to strain the nut milk, like I normally would.  It made the dinner a bit crunchier but not too bad.  I just put in whatever vegetables we have on hand at the time.   Originally this recipe was dairy free but not gluten free.  I now make it with gluten free pasta and no longer put breadcrumbs on top, to make it gluten free.  Last week I also added some dairy free coconut cheese to the top, which melted nicely.

This week I’m linking up for Pasta Friday over at Chorizo & Thyme.

Creamy Chicken Pasta

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1/2 cup whole egg mayonaise
  • 1 cup almond milk
  • 1 dessert sp cornflour
  • 1 tspn mustard powder
  • 1 tspn nutmeg
  • 3 eggs
  • 2 cups cooked GF pasta
  • 150g chopped ham (optional)
  • 1 chicken breast
  • 1 or 2 cups chopped vegetables of your choice
  • 2 tablespoons dairy free cheese (optional)


  1. Preheat oven to 160 degrees C.
  2. Make up white sauce by combing first 5 ingredients and heating on low until it thickens.  Take off heat.
  3. Grease an oven proof casserole dish.  Combine pasta, ham, chicken and chopped vegetables in the dish.
  4. Add the eggs to the white sauce one at a time and stir well to combine.  Add the sauce to the other ingredients and combine.
  5. Sprinkle with cheese if using.
  6. Cook in preheated oven for 20 minutes.

How do you use up leftover meat at your house?

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